Multigrain steamed buns

2024-06-21 13:50:03  Views 2 Comments 0

Health benefits

White sugar: low protein

Ingredients

White flour ( 3 portions )
Corn flour ( 1 portion )
Bean noodles ( 1 serving )
Sorghum noodles ( 1 serving )
White sugar ( 1 spoon )
Yeast ( 5 ​​grams )
Warm water ( Appropriate amount )

How to make multigrain steamed buns

  • Illustration of how to make multigrain steamed buns 1

    1. Put all the flour into a basin, follow the white flour and other Noodle 3:1:1:1 ratio

  • Illustration of how to make multigrain steamed buns 2

    2.Put in sugar and yeast

  • Illustration of how to make multigrain steamed buns 3

    3.Knead the dough with warm water to make a soft dough

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    4.First cover with a layer of plastic wrap, then a lid, and ferment in a warm place

  • Illustration of making multigrain steamed buns 55.The dough will have a honeycomb shape, just make it double in size
  • Illustration of making multigrain steamed buns 6

    6.Knead the risen dough into a smooth dough

  • Multiple grains Illustration of how to make steamed buns 7

    7.Today I made machete steamed buns and bean paste filling, first divide the ingredients

  • Illustration of how to make multigrain steamed buns 8

    8. Flatten the dough and wrap it in the bean paste filling

  • Illustration of how to make multigrain steamed buns 9

    9.Seal the mouth downwards and reshape it slightly p>

  • Illustration of how to make multigrain steamed buns 10

    10.Wrap all the steamed buns

  • Illustration of making multigrain steamed buns 11

    11.Put cold water into the steamer, cover it with a drawer cloth, put the steamed buns inside, cover and continue to rise for five minutes, then turn on the heat.Steam for fifteen minutes, then turn off the heat., simmer for five minutes before uncovering.

  • Illustration of how to make multigrain steamed buns 12

    12.The steamed buns are out of the pot

  • Illustration of making multigrain steamed buns 13

    13.One more

Tips

Add a little sugar when kneading the dough to help fermentation.The water temperature should not exceed 40 degrees, otherwise it will burn the yeast to death.After the steamed buns are turned off, continue to simmer for five minutes, then uncover the lid.The steamed buns will shrink when the lid is turned off.

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